BROCCOLI
Basic Preparation
I really like broccoli, especially when it’s per
fectly cooked—the stem just tender and the
heads radiantly green. At the last moment, I
add fresh basil leaves sliced fine as a garnish,
with a spritz of extra-virgin olive oil. Just a
touch of sea salt, and I couldn’t be happier.
Well, perhaps when I’ve steamed some small
heads for just 1–2 minutes, let them cool, then
used them as a dipper for hummus lightened
up with my yogurt cheese (see page 290) to
create a delicious fl avor combination!
STEAMED BROCCOLI
It’s been my experience that dislike is usually
based on a childhood rebellion and can, as we
mature, be easily changed, but when you pre
pare this dish, be sure that the stalks are soft
ened even though the green darkens. The basil
and lemon add a special taste treat to con
vince the unbeliever.
SERVES 4
1½ pounds broccoli
¼ teaspoon salt
½ teaspoon dried basil
1 teaspoon freshly squeezed lemon juice
Remove the tough bottom of each stalk and
discard. Cut off the stalks where they meet the
florets. Peel the stalks, cut into ¼-inch diagonal
slices, and place in a steamer, or save them and
use in a stir-fry or soup if you would rather.
Cut apart the florets and lay them on top of
the stems. Season with salt, scatter the basil
over top, and sprinkle with lemon juice. Steam
5–7 minutes and serve immediately. I fi nd that
5 minutes will usually be enough time to cook
the florets without the stems.
Per serving : 35 calories, 0 g fat, 0 g saturated fat, 7 g
carbohydrate, 3 g protein, 3 g dietary fi ber, 180 mg
sodium. Exchanges: 2 Vegetable
GREEN ON GREENS WITH
GINGER GREEN SAUCE
Here we have an unusual combination of
greens with different textures accented by the
remarkable ginger sauce.
SERVES 4
For the Green Sauce
2 cups tightly packed fresh spinach leaves
½ cup low-sodium vegetable stock
(see page 288)
¼ teaspoon low-sodium soy sauce
½ teaspoon sesame oil
2 teaspoons rice wine vinegar or white vinegar
2 teaspoons grated gingerroot
94 • GROWING AT THE SPEED OF LIFE